Kabbouleh

Published on October 21, 2019 | By
grain salad

Kabbouleh, a creative take on tabbouleh from Jessica Koslow, “Squirl and the New California Cooking.” Koslow reinterprets tabbouleh in her cookbook with a brown rice and cauliflower combination. The brown rice is boiled, dried overnight and fried before combining with the other ingredients. I decided to substitute roasted quinoa for the rice and eliminate the overnight drying process.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 cup, toasted and cooked quinoa
  • 1/4 cup red wine vinegar
  • 1 tsp fresh thyme leaves
  • 1 clove garlic, smashed
  • 1 1/2 tsp sugar
  • 1/4 cup dried currants
  • 1/3 cup extra virgin olive oil
  • 1 TBSP ground sumac
  • 1 tsp Aleppo pepper or dried chili flakes
  • 1 1/2 cups coarsely chopped cauliflower
  • 1 small bunch of kale, ribs and stems removed
  • 1 scallion, thinly sliced
  • 1 Persian cucumber, very thinly sliced
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup chopped tomatoes (optional)

Instructions

  1. Heat 2 TBSP olive oil in a skillet over medium to high heat. When the oil is hot, add the quinoa, stirring constantly until lightly browned. Remove, then cook the quinoa as usual according to directions on the package.
  2. In a small pot, combine the vinegar, thyme, garlic, sugar, currants and a pinch of salt. Bring to a boil and then remove from heat and let currants get plump in the hot vinegar. Once the vinegar has cooled, strain it into a small bowl and set aside the currants. Whisk in the olive oil, sumac and pepper. Taste for seasoning, adding another pinch of sugar or salt if needed. It should taste quite tart.
  3. Place the cauliflower florets in the food processor. Pulse a few times until finally chopped. Transfer to a large bowl. Pulse the kale in the processor until finely chopped. Add to the bowl with the cauliflower. Mix in the scallion, cucumber, quinoa, soaked currants and pour in some of the dressing.
  4. Mix well and taste, adding more dressing and a pinch of salt if needed.
  5. I also added a 1/2 cup of chopped tomatoes (optional). Koslow suggests adding pomegranate seeds when they are in season.
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